This creamy, savory, tangy pasta meal comes together in just 30 minutes and only uses one pot! The light, creamy sauce will have you slurping your noodles and licking the bowl, yet it's healthy and loaded with veggies so no guilt necessary! Vegan, Oil-free, Nut-free, Soy-free, Sugar-free, Can be Gluten-free
- 4 cups pasta of choice
- 4 cups vegetable broth
- 1 medium white onion, sliced thinly
- 4-5 cloves garlic, minced
- 2-3 cups spinach
- 1.5 cups chickpeas
- 1 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- 1/4 cup tahini or cashew butter
- 1/2 cup unsweetened nondairy milk
- 1/4 cup vegan Parmesan topping, optional
- Heat a large, nonstick pot over medium high heat. When it's hot, add your sliced onions to the pan.
- Stir occasionally until they are really sticking to the pot. Then add a splash of water to the pan. I'm talking about 1-2 tablespoons max.
- Stir some more, and keep repeating that process for about 3-4 minutes until the onions are somewhat translucent.
- Then add your garlic and saute another minute, adding a little more water to keep the garlic from burning.
- Now you can add your pasta and broth. Bring it to a boil and cook on medium high for 4 minutes.
- Add your chickpeas. Turn the heat down to medium.
- Stir well and cook 4-6 more minutes, until pasta is done. (Note that if you are using gluten-free or bean pasta, your pasta may take a few additional minutes to cook. Taste often).
- When the pasta is just about fully cooked, stir in your spinach and stir until it wilts.
- Pour in the remaining ingredients: tahini or other creamy base, nondairy milk, juice of 1 lemon, salt, black pepper and poultry seasoning.
- Serve it up and sprinkle on a little vegan Parmesan if desired. Enjoy!
- Note 1: Use any pasta you'd like. The only thing is that your cook time may change if you are using a gluten-free or bean pasta, so follow the directions on the package (but you still won't need to drain the pasta or anything like that, just monitor cook time). In any event, test the noodles often
- Note 2: For the creamy sauce, the base is easily customizable. I used tahini as the base, but you could use cashew butter, sunflower seed butter, coconut cream, or even blended white beans or tofu.
- Category: Entree
- Method: Stove top
- Cuisine: Italian, Vegan
Keywords: Vegan, Oil-free, Nut-free, Soy-free, Sugar-free, pasta, Florentine Pasta, 30 Minute One Pot